II.3.2.6 Tannin addition

Definition:

Addition of tannins to wine.

Objectives:

a)        To facilitate the stabilisation of wines by partial precipitation of excess proteinaceous matter;

b)       to facilitate the fining of wines in conjunction with protein-type fining agents and prevent over-fining;

c)        to contribute to the antioxidant and antioxidasic protection of compounds of the wine;

d)       to promote the expression, stabilisation and preservation of colour in red wines.

Prescription:

The tannins used should comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV:

Admitted